115 g thin green beans, halved 1/4 lb
1 kg potatoes, scrubbed & cut into big wedges 2 lb
20 ml olive oil 1 1/2 tbsp
5 ml paprika 1 tsp
5 ml sea salt 1 tsp
30 ml sesame seeds 2 tbsp
1 small iceberg lettuce, torn into bite size pieces
1 red onion, thinly sliced
1/2 cucumber, chopped 1/2
225 g cherry tomatoes, halved 1/2 lb
1 juice of lemon
salt & pepper to taste
225 g brie, rind removed & diced 1/2 lb
50 ml milk 1/4 cup
15 ml fresh tarragon, finely chopped 1 tbsp
In a large saucepan with boiling water, drop beans in. Blanch for 2 minutes. Using slotted spoon, scoop beans into colander and refresh under cold running water. Add potatoes to saucepan and cook for 3 minutes, drain.
In a large bowl; place potatoes. Add oil, paprika and salt. Gently toss to coat. Place potatoes in roasting pan. Roast in preheated 400 F (200 C) oven for 15 minutes. Sprinkle with sesame seeds and roast for an additional 30 minutes, turning once or twice until crisp and brown. When potatoes are ready, remove from oven and keep hot.
In a medium bowl; add green beans, lettuce, onion, cucumber and tomatoes. Add lemon juice, salt and pepper and toss well.
In a small saucepan; add cheese, milk and heat gently. Stir until melted and well blended. Stir in tarragon.
Spoon salad into serving bowl. Add roasted potatoes and drizzle warm brie dressing over top.
Serves: 4